Bacon & Egg Baskets Recipe

Bacon & Egg Baskets

Serves 4
Instead of bacon, try Metropolitan Market Prosciutto or Bayonne de Jambon, a prosciutto-like cured pork from southern France. A deli team member can slice it for you. Special diet friendly: Whole30, Paleo, Keto (1g carbs)


  • 4 Metropolitan Market Organic Eggs or U-Pick Eggs
  • 2 Tbsp chicken bone broth
  • 2 Tbsp Metropolitan Market Coconut Oil or Metropolitan Market Extra Virgin Olive Oil
  • 1 Tbsp nutritional yeast
  • 1/4 tsp black pepper
  • 4 slices cooked bacon (cured without sugar), crumbled
  • 2 tsp fresh thyme leaves


  1. Preheat oven to 300°F.
  2. Break eggs into a bowl. Whisk to blend.
  3. Warm the broth and 1 Tbsp coconut oil in a small, microwave-safe bowl in a microwave oven for 10 to 15 seconds or until the oil is melted. (Or heat in a small saucepan on stove.) Whisk in yeast and pepper.
  4. Add broth mixture to eggs and whisk until blended.
  5. Coat four (1/2-cup) ramekins or other baking molds with remaining coconut oil or olive oil. Sprinkle bacon and thyme into ramekins, dividing evenly. Top with egg mixture, dividing evenly. Place ramekins on a baking sheet.
  6. Bake for 20 to 25 minutes or until set.
  7. Serve warm or at room temperature, in ramekins or inverted onto plates.


Amount Per Serving (based on 4 servings)
Calories: 150
Fat: 11 g
Cholesterol: 190 mg
Sodium: 230 mg
Carbohydrate: 1 g
Fiber: 0 g
Sugar: 1 g
Protein: 10 g
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